Taco Bell Enchirito Copycat Recipe: A Nostalgic Mexican-American Delight
Craving a taste of Taco Bell’s iconic Enchirito? This homemade Enchirito recipe brings the fast-food favorite to your kitchen with all the flavors you love: soft flour tortillas, savory ground chicken, creamy refried beans, tangy enchilada sauce, gooey cheddar cheese, and a sprinkle of black olives. Whether you’re reminiscing about Taco Bell runs or just want a quick, satisfying dinner, this copycat recipe is easy to make and packed with bold, Mexican-inspired flavors. In this detailed guide, I’ll walk you through every step, share pro tips, and offer variations to customize this dish to your taste. Let’s get cooking! 🌮
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 enchiritos
Calories: Approximately 450 kcal per enchirito
Why You’ll Love This Enchirito Recipe
The Taco Bell Enchirito is a perfect blend of an enchilada and a burrito, offering the best of both worlds: a hearty, rolled tortilla stuffed with flavorful fillings and baked under a blanket of sauce and cheese. This copycat version is:
- Budget-Friendly: Made with simple, affordable ingredients you likely already have.
- Customizable: Adjust the spices, swap proteins, or make it vegetarian to suit your preferences.
- Family-Friendly: A crowd-pleaser that kids and adults alike will devour.
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
Whether you’re hosting a Taco Tuesday feast or meal-prepping for the week, this recipe delivers fast-food nostalgia with homemade flair.
Ingredients for Taco Bell Enchiritos
Here’s everything you need to recreate the Enchirito at home. I’ve included notes on substitutions to make this recipe flexible for your pantry and dietary needs.
For the Enchiritos:
- 8 medium flour tortillas (8-inch size; soft taco size works best)
- 1 pound ground chicken (lean or regular; can substitute ground turkey or beef)
- 1 ounce taco seasoning mix (store-bought or homemade; about 2 tablespoons)
- 16 ounces refried beans (canned or homemade; pinto or black beans both work)
- ½ medium onion, finely diced (yellow or white for mild flavor)
- 28 ounces red enchilada sauce (mild or spicy, depending on your taste)
- 8 ounces sharp cheddar cheese, finely shredded (pre-shredded works, but freshly grated melts better)
- ¼ cup sliced black olives (canned, drained; optional for garnish)
Step-by-Step Instructions
Follow these clear, detailed steps to make your Enchiritos. I’ve added extra guidance to ensure success, even for beginner cooks.
Step 1: Prepare the Tortillas
- Soften the Tortillas: Stack the 8 flour tortillas on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 30-40 seconds until warm and pliable. This makes them easier to roll without tearing. Set aside, keeping them covered to stay soft.
Step 2: Cook the Ground Chicken
- Brown the Chicken: In a large skillet over medium heat, cook the ground chicken, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes, until no pink remains and the chicken is fully cooked. Drain any excess fat if needed.
- Season the Chicken: Sprinkle the taco seasoning mix over the cooked chicken. Add ¼ cup of water to help distribute the spices. Stir and cook for 2-3 minutes until the mixture is fragrant and well-coated. Remove from heat and set aside.
Step 3: Assemble the Enchiritos
- Set Up Your Station: Lay out a softened tortilla on a clean surface. Have the refried beans, seasoned chicken, and diced onions ready for filling.
- Fill the Tortillas: Spread about 2 tablespoons of refried beans down the center of each tortilla in a thin, even layer. Top with ¼ cup of seasoned ground chicken, spreading it evenly over the beans. Sprinkle a small pinch of diced onions over the chicken for a bit of crunch and flavor.
- Roll the Tortillas: Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly to form a burrito shape. Repeat with the remaining tortillas until all 8 are filled and rolled.
Step 4: Arrange and Sauce
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil to prevent sticking.
- Place the Enchiritos: Arrange the rolled tortillas seam-side down in the baking dish, fitting them snugly in a single layer.
- Add Enchilada Sauce: Pour the red enchilada sauce evenly over the rolled tortillas, ensuring they’re fully covered. Use a spoon to spread the sauce if needed, but reserve a small amount for serving if desired.
Step 5: Add Cheese and Bake
- Shred the Cheese: If not already shredded, finely grate the cheddar cheese for even melting. Freshly grated cheese melts smoother than pre-shredded, which often contains anti-caking agents.
- Top with Cheese: Sprinkle the shredded cheddar evenly over the sauce-covered enchiritos.
- Bake: Preheat your oven to 350°F (175°C). Bake the enchiritos for 15-18 minutes, until the cheese is melted, bubbly, and slightly golden. The sauce should be hot and steaming.
Step 6: Garnish and Serve
- Rest the Enchiritos: Remove the baking dish from the oven and let the enchiritos rest for 5 minutes. This helps the flavors meld and makes them easier to serve.
- Garnish: Sprinkle the sliced black olives over the top for a classic Taco Bell touch. If you like, add optional garnishes like chopped green onions, cilantro, or a dollop of sour cream.
- Serve: Use a spatula to transfer the enchiritos to plates. Serve with extra enchilada sauce, hot sauce, or your favorite Taco Bell-inspired sides.
Tips for the Best Enchiritos
- Keep Tortillas Soft: If the tortillas cool and become stiff while assembling, reheat them briefly in the microwave with a damp paper towel.
- Customize the Heat: Choose mild enchilada sauce for a family-friendly dish or spicy for a kick. You can also add diced jalapeños to the filling for extra heat.
- Make It Quick: Use pre-cooked ground chicken or rotisserie chicken seasoned with taco seasoning to save time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes or microwave individual enchiritos for 1-2 minutes.
- Freezing: Assemble the enchiritos (without sauce or cheese) and freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge, then add sauce and cheese before baking.
Variations to Try
- Low-Carb Enchiritos: Swap flour tortillas for low-carb or keto-friendly tortillas to reduce calories and carbs. Check the package for baking instructions, as some low-carb tortillas require less time.
- Vegetarian Enchiritos: Replace ground chicken with sautéed mushrooms, zucchini, or plant-based ground meat. Add extra beans or rice for heartiness.
- Beef Enchiritos: Use ground beef instead of chicken for a more traditional Taco Bell flavor. Lean ground beef (85/15) works well to avoid excess grease.
- Cheesy Overload: Mix Monterey Jack or pepper jack cheese with the cheddar for a creamier, spicier topping.
- Spicy Twist: Stir 1-2 tablespoons of diced green chilies or chipotle peppers into the refried beans for a smoky, spicy kick.
Serving Suggestions
Enchiritos are a complete meal on their own, but you can elevate your dining experience with these ideas:
- Taco Bell-Inspired Feast: Serve with Mexican rice, a side of pinto beans, and a copycat Taco Bell quesadilla.
- Fresh Sides: Pair with a crisp side salad with avocado, tomatoes, and a lime-cilantro dressing to balance the richness.
- Drinks: Enjoy with a refreshing horchata, tamarind agua fresca, or a cold Mexican soda like Jarritos.
- Party Platter: Double the recipe and serve on a large platter for game day, potlucks, or family gatherings, with extra toppings like guacamole and salsa.
FAQs About Taco Bell Enchiritos
Can I make enchiritos ahead of time?
Yes! Assemble the enchiritos up to the point of adding sauce and cheese, then cover and refrigerate for up to 24 hours. When ready to bake, add the sauce and cheese and bake as directed, adding 3-5 minutes to the baking time.
Can I microwave enchiritos instead of baking?
For a single serving, assemble one enchirito, place it in a microwave-safe dish, cover with sauce and cheese, and microwave on high for 1.5-2 minutes until heated through and the cheese is melted.
What’s the difference between an enchirito and an enchilada?
An enchirito is Taco Bell’s hybrid of an enchilada and a burrito. It uses flour tortillas (unlike traditional corn tortillas in enchiladas) and is filled with burrito-style ingredients like refried beans and seasoned meat, then baked with sauce and cheese like an enchilada.
Can I use homemade enchilada sauce?
Absolutely! Homemade red enchilada sauce adds a fresh, authentic flavor. Use about 3.5 cups to match the 28-ounce canned amount.
Final Thoughts
This Taco Bell Enchirito Copycat Recipe is your ticket to recreating a fast-food classic at home with minimal effort and maximum flavor. The combination of seasoned ground chicken, creamy refried beans, zesty enchilada sauce, and melted cheddar cheese is sure to satisfy your cravings. Whether you’re cooking for a busy weeknight or a fun family dinner, these enchiritos bring the Taco Bell experience to your table. Try this recipe, experiment with the variations, and share your results in the comments below!
Ready to dig in? Save this recipe to your favorites, pin it to your Pinterest board, and share it with your Taco Bell-loving friends. Happy cooking! 🌮
